Creamy Mango Passionfruit Yoghurt Pots recipe

Name: Creamy Mango Passionfruit Yoghurt Pots
Total time: 10 min
Yield: 2 servings
Cuisine: Modern British
Ingredients: 200 g Mango Passionfruit Yoghurt; 100 g Coconut Greek Yoghurt; 50 g Yoghurt

Light, fruity yoghurt pots with a creamy texture and bright tropical flavour. Quick to assemble and ideal as a fresh dessert or snack.

10 min · Easy · Modern British Jump to method

Ingredients

2 servings

200 g Mango Passionfruit Yoghurt
100 g Coconut Greek Yoghurt
50 g Yoghurt

Nutrition	Per serving
Calories	126 kcal
Protein	3.9 g
Carbohydrates	13.9 g
Fat	5.7 g
Saturated fat	4.2 g
Fibre	0.5 g
Sugar	12.1 g
Sodium	0.1 mg

Why this works

A light, sweet yoghurt pot with moderate sugar and relatively low calories, but not especially high in protein or fibre.

Calcium source. The yoghurt base provides a useful amount of calcium for bone health, though the exact level will vary by brand.

Saturated fat from coconut yoghurt. Coconut Greek yoghurt is likely to contribute most of the saturated fat, so this dish is less heart-friendly than a plain low-fat yoghurt pot.

Added/fruit sugar likely present. Mango passionfruit yoghurt typically contains more sugar than plain yoghurt, so this is best kept as an occasional snack rather than a low-sugar option.

Method

Spoon the mango passionfruit yoghurt into two serving glasses or bowls.
Top with the coconut Greek yoghurt and swirl gently for a marbled effect.
Chill for 5 minutes if you have time, then serve cold.

Prefer the classic version? Orange and Lemon Yoghurt Crème with Jam

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